From cocoa beans to chocolate needs to go through layers of checkpoints. The process of the fermentation, drying, screening, roasting, crushing and peeling of cocoa beans are already very complex, more difficult thing is chocolate grinding.
Introduction
Refining into liquid is also a complicated process. The modern industrial production of chocolate has been able to combine the grinding and pressing process with silent refining in one machine, which can not only improve production efficiency, increase production capacity, save costs, but also ensure the quality and flavor of chocolate production.
The differences between precision grinding mill and roller refiner
Both the chocolate precision grinding mill and the roller refiner are machines for grinding cocoa beans into chocolate sauce, but there are some differences in the way, shape, particle size and efficacy of grinding beans:
1.The precision grinding mill usually uses a high-speed rotating grinding disc to grind beans, which can grind cocoa beans into extremely fine particles, so that better quality and taste can be obtained during processing.
2.The roller refiner generally uses grinding rollers made of raw tin to crush the roasted cocoa beans into fine particles, while adding other ingredients during the grinding process, such as sugar, dairy products and emulsifiers, to help solidify the chocolate .
3.In shape, a mill is usually a circular metal disc, while a roller refiner is usually a long mallet-shaped device, cylindrical in shape.
4.The cocoa powder particles obtained by the mill are finer, and the chocolate paste obtained by the roller refiner is not only finer, but also has a predetermined fluidity.
Generally speaking, a refiner is used to grind cocoa powder, and a conch is a device that turns the powder with other ingredients into chocolate sauce. Both machines play different roles and importance in chocolate processing.
Different types of grinding machine
And for the grinding machine, it is divided into chocolate melanger and ball grinding machine, which are both pieces of equipment used to crush chocolate particles, but they work slightly differently.
Firstly, their working principle is totally different. The chocolate melanger uses the rotating friction and impact of the stone disc and the melanger to grind chocolate; the ball mill uses a group of spherical objects to continuously roll and roll chocolate to grind.
And for grinding effect, the chocolate melanger can retain more chocolate aroma and nutrients, and the ground chocolate particles are more delicate and easy to disperse evenly; the ball mill is easy to grind finer particles, but it will lose part of the aroma and taste.
What’s more, the chocolate melanger is different in grinding time. The chocolate melanger generally needs a longer grinding time (about 8-12 hours), but it can reduce the heating and oxidation during the grinding process, and it is not easy to deteriorate the chocolate; the grinding time of the ball mill is shorter (about 7-9 hours) , but it is easy to cause high temperature and oxidation reactions in chocolate, which need to be controlled carefully.
The last but not least, these two kinds of machine has distinction with the scope of application. Chocolate melangers are suitable for higher-end chocolate production, such as dark chocolate, single-origin chocolate; ball mills are more suitable for ordinary chocolate varieties with large production volumes.
Finally, people can enjoy the deliciously smooth and creamy chocolate.
Post time: Jul-31-2024
